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sweet potato white bean herb & quinoa patties

26th March 2011

I have been hunting for a lentil or bean pattie dish for quite a while, but most of the ones I have found, sound less than appealing. This variation was initially inspired by a chickpea one I discovered, however, the use of a legume and the herbs were about the only similarities. As my sister’s husband does not eat eggs, I substituted tahini as the ‘sticky’ ingredient, which worked perfectly with the sweet potato.

Stacey and I have been taking turns with the cooking, so these have become a weekly favourite. Since the first trial, I have made these on ‘my turn’ about 4 times. They are a perfect accompaniment to fresh hummus, which is a Tuesday treat at the health club cafe. The smoothest, creamiest one I have tried so far has been from ‘Ali Baba’s Caravan’ in Jaffa. That was a treat my brother-in-law returned with yesterday. Best eaten by the spoonful. Mmmmm….. I think the secret ingredient is the tahini that is made here, a few bottles of which will be in my suitcase upon my return. Delicious.

sweet potato white bean herb & quinoa patties

ingredients :

1 cup white (cannellini beans), soaked overnight or 1 can

½ cup quinoa (could use left-over, cooked)

1 cup water

3 med sweet potatoes, peeled and cut in chunks

olive oil

sea salt & fresh cracked black pepper

1 tab tahini + extra for consistency

1 large handful fresh coriander leaves

1 large handful fresh mint leaves

1 large handful fresh parsley leaves

1 tab. black and white sesame seeds (or all one type)

breadcrumbs/flour (for rolling)

oil for frying (I used olive oil)

Pre-preparation :

If using the pre-soaked, dried white beans, bring to boil in water, reduce to a simmer until beans are tender.

Bring quinoa in 1 cup water to boil in a covered small saucepan, reduce to simmer until all water has been absorbed. Let sit, covered with a piece of paper towel between lid and pan until ready to use.

Place sweet potato chunks in a ceramic baking dish, add a drizzle of olive oil, sea salt and cracked black pepper and toss around. Roast in a 200 degree Celsius oven until tender. Turn once during roasting.

Assembling :

Add beans, quinoa, sweet potato, tahini, herbs, salt and pepper in a large bowl. Mix together with a fork, mashing as you go. Add batches to a mini processor and pulse until all roughly combined (can leave some unprocessed for a rougher texture). Return to bowl. If the mixture is too sticky, add breadcrumbs for desired consistency to form patties.

Photo note: First attempt = a little sticky.

Spread sesame seeds and breadcrumbs/flour on a plate. Using a dessertspoon, pick up spoonfuls of mixture and drop onto sesame plate. Sprinkle seed mixture over pattie (prevents the mixture from sticking to hands), and using hands, form flat patties. Place on a dry plate and let sit in the fridge for approx. 30 minutes.

When ready to serve, heat oil in a pan, and fry patties on both sides until browned. Let drain on absorbent paper towelling before serving.

Serve with coleslaw, roasted beetroot or a raw beetroot and coconut palya and hummus or even better tucked inside warmed, fresh pitta with all of the above.